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    Navy Bean Soup

    Source of Recipe

    My own, with help from

    Recipe Introduction

    This is such a warming, comforting, good soup for a winter evening. Serve it with corn fritters and slaw. I always wrap my ham bone in cheesecloth so that all the flavor comes out, but not the icky bits of fat. Save back a bit of the ham slice and chop and sauté until browned to use as garnish. We like Cracker Barrel’s chow chow with this.

    List of Ingredients

    1 lb. navy beans, soaked overnight and drained
    Meaty ham bone
    1/4 c. chopped onion
    1/2 c. chopped celery
    1/2 c. chopped carrots
    Ham slice
    Salt and pepper, to taste
    Penzey’s French Four Spice, to taste
    Olive oil
    About 1 qt. chicken stock


    In a large Dutch oven, sauté the celery and onion in olive oil until translucent and set aside. Add carrots to the pan and sauté until soft. Add ham bone, beans and vegetables to pan. Add the chicken stock and enough water to cover the beans by a couple of inches. Add about 1/2 t. of the Penzey’s seasoning and some pepper. Simmer until the beans are tender.

    Remove the ham bone and discard (you can pick off the meat, but it’s really given it all by this point). Using an immersion blender, blend a bit to make it thick, but don’t completely pulverize the beans. Cut up the ham slice in 1/2” pieces and add to the beans. Add enough water to make 1 gallon. Simmer an additional 30 minutes or more, if you like, tasting and adjusting the seasonings, as necessary.

    Serves 12 or more.




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